Prosciutto, Arugula and Ricotta Piadine Filling

10 minutes

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4 piadine

In romagna, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. If possible, purchase fresh-cut prosciutto, sliced as thinly as possible, and allow it to come to room temperature. The flavor and texture of ricotta cheese varies widely by brand; we like Calabro.

4

piadine

10 minutes

3/4 cup whole-milk ricotta
cheese

1/2 teaspoon grated lemon zest,
plus 2 tablespoons
lemon juice

Kosher salt and ground
black pepper

8 slices prosciutto, room temperature

4 ounces baby arugula
(about 4 cups)

3 tablespoons extra-virgin
olive oil

Ingredients

¾

cup whole-milk ricotta
cheese

½

teaspoon grated lemon zest,
plus 2 tablespoons
lemon juice

Kosher salt and ground
black pepper

8

slices prosciutto, room temperature

4

ounces baby arugula
(about 4 cups)

3

tablespoons extra-virgin
olive oil

Directions

01

In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto. In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Mound on top of the prosciutto. Drizzle with oil and fold.